Dinner is traditionally our lighter meal- with soup often part of the menu. Below are a few favorites to try!
Thai Coconut Curry Soup
4 Servings (2 cups each)
Ingredients
- 2 Tbsp coconut oil
- 1 large red onion
- 2 cloves garlic
- 1 Tbsp grated fresh ginger
- 2 Tbsp Thai red curry paste
- 1 small sweet potato
- 1 head of cauliflower
- 1 bunch baby bok choy
- 4 cups vegetable broth
- 13 oz can coconut milk
- 3.5 oz brown rice noodles
GARNISHES
- Handful fresh cilantro
- 1 lime cut into wedges
Instructions:
Dice onion, mince garlic and ginger, cube sweet potatoes, cut cauliflower into bites size pieces, chop bok choy (separate stems from leaves ; chopped leaves will be added at the very end)
In a medium pot, saute’ onion in coconut oil until the onion becomes slightly brown. Add garlic and ginger, cook for another 2 minutes.
Stir in red curry paste
Add diced sweet potato, cauliflower, and bok choy stems; saute’ for 3-5 minutes on medium heat
Stir in vegetable broth and bring to a boil until potatoes are tender
Whisk in coconut milk
Salt to taste
Serve over brown rice noodles (cook according to package instructions)
Garnish with Cilantro and Lime
Hungarian “Jókai” Bean Soup
A new favorite- this soup has debuted to rave reviews from staff and guests. This is a vegetarian version of Jókai Bableves (bean soup) and brings together many classic Hungarian components, such as sweet peppers, tomatoes, paprika and a touch of sour cream.
Makes 4-6 servings
Ingredients
- 2 onions, diced
- 5 cloves garlic, diced
- 8 small Italian sweet peppers or 3 Hungarian yellow wax peppers, finely diced
- 4 tomatoes, finely diced
- 5 carrots, peeled and coarsely diced
- 2 tbsp paprika
- 8 cups veggie stock
- 2 cups canned pinto or kidney beans, or dry beans soaked overnight
- 1/2 cup sour cream
- 2 tbsp flour
- 1 cup finely chopped parsley
Preparation:
Saute the onions in about 4 tbsps neutral oil such as sunflower oil for about 5 minutes or until glassy, then add garlic and saute one minute more
Add peppers and cook until softened
Turn off heat, add paprika and stir, let sit for one minute
Add tomatoes, carrots, beans, stock, and salt to taste, turn heat back on, bring to a simmer and cook until carrots and beans are soft
Whisk together sour cream and flour in a small bowl, then add about a cup of the soup liquid to the bowl and whisk until you have an even consistency, then add this mixture to the soup and stir to combine
Add parsley, taste to adjust saltiness and enjoy!
Carrot Soup! This bright, warming soup, adapted by Brannon, our kitchen manager, is served often. It’s a forgiving recipe that allows for latitude, so adjust the quantities down for small groups and tweak the spicing at the end to suit your taste!
10-12 Servings
Ingredients:
40 carrots, peeled & diced. Divide quantity in half when done.
3 sweet potatoes, peeled & diced
3 TB vegetable bouillon (adjust at the end)
2 tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
3 large onions, chopped
1 bulb of garlic: separate & peel cloves, but leave them whole
2 -11 oz. cans coconut milk
Directions:
Place half the carrots and all the sweet potatoes in large pot and cover with water. Add bouillon, bring to a boil; and then simmer on low heat until soft.
In a separate pot, cover the remaining carrots with water, cook until soft, then drain the liquid. (You can reserve the water to use later if needed.)
While the carrots/sweet potatoes cook, sauté the onions and garlic in olive oil over medium heat until soft.
Add drained carrots, onion/garlic mixture, spices and coconut milk to the pot containing the carrots, sweet potatoes and bullion.
Using an immersion blender, blend everything together until smooth, but slightly chunky. Adjust spices or add liquid if needed and serve.
Moroccan Stew- from Global Kitchen, by Diksha McCord
A wonderful mixture of vegetables and spices. A delight for the taste buds, and beautiful to look at.
Preparation time: 35 minutes Serves: 5
Cooking time: 25 minutes (unless using dry garbanzo beans-see below)
Ingredients & Preparation:
1 1/2 cups cooked garbanzo beans (or 1/2 cup dry beans soaked overnight & cooked for 60 minutes- see directions below)
Steam together until soft, yet crisp (approximately 10 minutes):
1 cup carrots, peeled and cut into half rounds
2 cups yams, peeled and cubed
Steam separately, until soft:
1 1/2 cups eggplant, cubed (peeled or unpeeled)
Set aside both batches of steamed vegetables, keeping them separate.
Sauté in a large pot until onions are translucent:
1 1/2 tablespoons olive oil
1 1/2 cups onions, cut into crescents
1 clove garlic, peeled and minced
Mix and add to onions and garlic:
1 teaspoon powdered cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 pinch cayenne
Add:
1 cup green bell pepper, cut into strips
Cook for 5 minutes, then add:
2 cups zucchini, cut into rounds
Cook for 5 minutes, then add steamed carrots, yams, and eggplant. Then add cooked garbanzo beans and:
1 cup tomato, cubed
1/3 cup raisins
Simmer and stir often until all vegetables are soft. (If possible, use a flame diffuser to avoid burning.) Before serving stir in:
1-2 tablespoons honey
Garnish with roasted sliced almonds and fresh cilantro.
Note: Add tomato juice or water if more liquid is needed.
Serving ideas: Serve on Plain Rice or whole wheat couscous with Raita.
*To use dried garbanzo beans:
1/2 cup dry garbanzo beans- soaked overnight in 1 ½ cup water
Drain and rinse beans. Place beans in pot with fresh water 3″-4″ above beans. Bring to a boil and simmer until soft (approximately 60-90 minutes). Add additional water if needed.
